Stuffed Green Peppers
                  (The Courier-Journal, June 21, 1995)

Servings: 6
Ingredients:

	  6      large green peppers
	  1 lb   ground beef or ground turkey
	1/2 cup  chopped onion
	  1      16oz can of tomatoes, cut up, but undrained
	1/2 cup  long grain rice, uncooked 
	1/2 cup  water
	  1 tsp  salt
	  1 tsp  Worcestershire sauce
	         dash ground black pepper
	  1 cup  shredded American cheese (4oz)

Cut tops from green peppers, discard seeds and membranes.  Chop enough
of the tops to make 1/4 cup and set aside.  Cook the whole green
peppers, uncovered, in boiling water for 5 minutes.  Turn peppers over
to drain well.

In a skillet cook meat, onion and 1/4 cup chopped green pepper until
meat is brown and vegetables tender.  Drain off the fat.  Add tomatoes,
rice, water, salt, Worcestershire sauce and pepper.  Bring to a boil,
then reduce heat and cover and simmer 15-18 minutes (or until rice is
tender). Stir in cheese.

Stuff peppers with mixture.  Place in a 10x6x2 baking dish.  Bake,
covered, at 350 degrees for 30-35 minutes.